Topic: Mr Singh has kindly shown us he he makes his base gravy

[dammag]

Thanks Phil.

[Stephen Lindsay]

ebook?

[Clive77]

Hi...will be trying this for sure. Can you just specify what kind of oil are we're using here?

Cheers,

CR

[Peripatetic Phil]

As BB1 works in an Indian T/A, it is almost certain that Mr Singh would use a commercial catering oil such as KTC.  At home you can use the oil of your choice :  rapeseed is as good as any.

** Phil.

[Aussie Mick]

Aussie Mick.

You obviously know about restaurant cooking but do you think that is a lot of oil?

I can cook a curry at home with a chef's spoon of combined oil and ghee with some more oil in the base gravy and eat the curry easily and look for more yet when I go to a local restaurant it is hard to get through a portion of curry as it is so heavy (and the portion is small). To be honest I would rather eat a "lighter" curry with still good taste than struggle to eat a portion. Do BIR's (or the Aussie version) use too much oil?

The average good curry must have a fair proportion of oil in it?

Damian

Sorry dammag I've only just seen this.

I was actually referring to the previous recipes that BB1 had shared that contained massive amounts of oil.

This one seems about right to me.

We normally use one litre of oil in a 25 litre base (which contains about 8 kg of onions) so, 500ml with 4 kg of onions sounds good.

I'll be giving this one a try over the Christmas break. Thanks again BB1 and Mr. Singh

[Bobby Bhuna]

The video looks the business, I'm looking forward to trying this one - I've never cooked a base for so long. Are there any accompanying curry recipes? I had a quick look and couldn't see any.

[sp]

Most of the recipe videos are on youtube (http://www.youtube.com/user/wulkyboy) and in print form on the RCR forum.  He's just released an e-book with all the "glasgow" recipes, see my post on here in the eBooks section on here for more info:

http://www.curry-recipes.co.uk/curry/index.php/topic,12626.0.html

[haldi]

I've just finished a madras and a vindaloo, made using this base and his recipes.
This is REALLY good
I mean    REALLY    good
I tried the mark 1 recipe posted (was it last year?) and that was too oily and generally disapointed my whole family
So I didn't have high hopes for this version

What can I say?
I was absolutely knocked out, and everyone cleared their plates, then wiped them round with their fingers for the last drops of sauce!!!

I recommend everyone to try this

[ELW]

I've just finished a madras and a vindaloo, made using this base and his recipes.
This is REALLY good
I mean    REALLY    good
I tried the mark 1 recipe posted (was it last year?) and that was too oily and generally disapointed my whole family
So I didn't have high hopes for this version

What can I say?
I was absolutely knocked out, and everyone cleared their plates, then wiped them round with their fingers for the last drops of sauce!!!

I recommend everyone to try this

Nice one Haldi ! All about the onions

[jb]

I've just finished a madras and a vindaloo, made using this base and his recipes.
This is REALLY good
I mean    REALLY    good
I tried the mark 1 recipe posted (was it last year?) and that was too oily and generally disapointed my whole family
So I didn't have high hopes for this version

What can I say?
I was absolutely knocked out, and everyone cleared their plates, then wiped them round with their fingers for the last drops of sauce!!!

I recommend everyone to try this

I keep meaning to try this I brought the book recently,now you have Haldi and found it good I shall certainly give it a go.I must admit I did try the last base as well.Clearly too much oil in that one although my curries were still very good.